Soaking Sabudana

• The first step is to soak the sabudana.
• Start by rinsing the tapioca pearls in water. Then, soak them in water for about 4-6 hours or until they are soft. This is important because if you don’t soak them enough, they will be hard when you cook them.

Making the Dough

• Once the sabudana is soft, it’s time to make the dough.
• In a large bowl, mix the soaked sabudana with the boiled and mashed potato.
• Add the ground peanuts, chopped green chilies, cumin seeds, and salt. If you like, you can also add chopped onions and coriander leaves for extra flavor.
• Use your hands to mix everything together until it forms a dough. Make sure it is well combined but not too sticky. If it feels too dry, you can add a little water, but be careful not to make it too wet.

Shaping the Thalipeeth

• Next, it’s time to shape the dough into thalipeeth. Take a small portion of the dough and roll it into a ball.
• Then, flatten it between your palms to form a round pancake. Aim for a thickness of about half an inch.
• You can also use a rolling pin, but be careful! The dough can be a bit sticky. If it sticks, dust a little dry flour on the surface.

Cooking Techniques

Cooking the Thalipeeth

• Now, let’s cook the thalipeeth!
• Heat a non-stick pan over medium heat and add a little oil or ghee.
• Once the oil is hot, carefully place the shaped thalipeeth in the pan.
• Cook for about 3-4 minutes on each side or until they turn golden brown and crispy. If you want them extra crispy, you can add a bit more oil around the edges while cooking.

Flipping the Thalipeeth

• When it’s time to flip the thalipeeth, use a spatula to carefully turn it over. Make sure it is cooked evenly on both sides for the best taste and texture.